According to one study in JAMA Internal Medicine, each additional serving of whole grains eaten correlated to a 5 per cent lower overall mortality risk and a 9 per cent lower risk of death from heart problems.

SPICY FOODS

Break out the chilli sauce: research suggests that spicy foods may keep you healthy longer.

One study of more than 450,000 Chinese men and women showed that those who ate spicy foods 6 or 7 days a week had a 14 per cent lower mortality risk than those who ate spicy food just once or less during a typical week.

SEAWEED

Here’s a good reason to have sushi tonight—and to order the seaweed salad: More than 1,000 studies have concluded that eating seaweed can suppress inflammation, boost your immune system, and slow the growth of cancer.

A review of the studies is published in a report called The Japanese “Longevity” Dietary Constituent, which aims to explain why Japanese life expectancy is one of the highest in the world.

FISH

We’ve always thought of fish as brain food—and for a good reason.

Research suggests that compounds in fish called carotenoids can protect against neurological diseases.

What’s more, the omega-3s in fatty fish like salmon keep your whole body young—a study from Ohio State University found that omega-3-supplementation significantly reduced inflammation, a condition linked to everything from allergies to cancer, heart disease and Alzheimer’s.